Achari – means pickled in India. Pickles are something which can bring water in your mouth by looking and smelling of them.Without pickle Indian kitchens are not compleate.Pickles are part of our everyday life. There are hundred and thousands different kind of pickle in India.Actually every Indian house has got there very unique style of pickles. Some are sweet and some are spicy or even sweet and sour. Some popular pickles are : raw mango pickle, tangy lemon pickle, sweet plumb pickle,garlic pickle, onion pickle,coconut pickle,prawn pickle and so on.It will never end.In my recipe I have used raw mango pickle (hot version) .Patak’s pickles are very popular in UK.You will find them in any Indian grocery shop. You can use any types of spicy pickle in this recipe.Fish cake is my all time favorite. I thought why not add some extra spicy kick to my fish cake .Trust me the end result is so good you will not stop making them for your friends and family.You can prepare the fish cake and shape them (don’t fry ) in advance and keep them in the fridge for up to 3 days. Then shallow fry or deep fry them just before serving.
Ingredients:
One medium size potato steamed or boiled (dry them with paper towel after boiling).
One small size red potato steamed or boiled (dry them with paper towel after boiling).
Tin tuna fish 320 gram.(you can use any boneless fish, poach or steam fish before use).
One half medium size chopped onion.
Two small salad onions.
5 garlic cloves chopped.
Chopped ginger 1 table spoon.
Frozen peas one small cup or fresh peas.
Raw mango pickle.(I have use Pataks hot mango pickle).
An egg.
Corn flour 2 to 3 large table spoon.(May need more).
Chopped coriander leaves.
2 green chilies chopped.
Salt to taste.
Oil to fry .
Method:
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Full recipe: Achari Fish Cake